Teriyaki Marinade

A well-flavored marinade, this adds an Asian spin to grilled, stir-fried, or sautéd tofu, tempeh, and seitan. It also enhances vegetables, including eggplant, broccoli, green beans, scallions, carrots, and mushrooms. Use it to pan-sauté or grill vegetables and plant proteins. See our Teriyaki Eggplantrecipe. Photo by Evan Atlas.

Makes: About 1 cup

1/4 cup reduced-sodium tamari or soy sauce

1/4 cup sake or white wine

1 tablespoon dark sesame oil

2 tablespoons natural granulated sugar or agave nectar

2 tablespoons rice vinegar or other mild vinegar

1 to 2 cloves crushed or minced garlic, optional

2 teaspoons grated fresh or jarred ginger, or to taste

Freshly ground pepper to taste

Combine all the ingredients in a small container. If using sugar, let stand until it’s dissolved. Otherwise, whisk together and use as directed in recipes.

Transfer any unused portion to a small jar or container and refrigerate.

Made this for our Easter vegan BBQ and was a hit!! Kept the leftover marinade to use as stir-fry sauce. That turned out well too! Made everything extra tasty. I’ll be making this one many times to come. Thanks!